For any true blue Aussie you gotta love Chocolate Crackles… but how to make them in France when you can’t get Copha?
We make petite ones for me and mega ones for Tony with a little variation to the standard recipe using local ingredients, and the end product seems a little more ‘grown up.’
2+1/2 Cups Riz Soufflé au Chocolat
1/2 cup Sucre Glace
3/4 cup Noix de Coco Râpée (doesn’t seem to go as far, hence the extra)
1+1/2 tbsp Van Houten L’original 100% pur cacao (sorry, didn’t have the package to photograph, but readily available – comes in a yellow, brown box and so much nicer than the cocoa in Aust)
125g Végétaline, chopped
You know the drill – mix all dry ingredients, stir in melted fat, then we spoon into silicone trays, sets quickly in the fridge. Very chocolatey, yum.